B2B guides
25 articlesPilier Pro tips
Quality Dispute on a Batch: From Claim to Credit Note
Building a valid quality claim file: batch, photos, deadlines. Fact-based B2B procedure through to credit note or replacement at Palimex.
Origin and Provenance: Mandatory B2B Disclosures
Origin, provenance, processed products: what a B2B buyer must verify on product datasheets and traceability documents before making any claims.
Food VAT Rates: 5.5%, 10%, 20% – Which Rate Applies to Which Product?
5.5%, 10% or 20%? Understanding the criteria that determine food VAT rates, controlling your supplier invoice, and setting your prices as a B2B buyer.
Net Weight, Drained Weight, Tare: What You’re Actually Paying For
Gross weight, net weight, drained net weight for olives and jars: method to recalculate the actual material cost and verify upon receipt. Professional guide for foodservice and fine grocery.
Bulk Sales: Mandatory Point-of-Sale Information
Product name, allergens, origin, best-before date, price per kilogram: what regulations require to display on bulk shelves. Practical guide for grocery stores and greengrocers.
Pre-packaged INCO Labelling: Mandatory B2B Information
INCO labelling for pre-packaged products: the 9 mandatory details, who is responsible during repackaging into bags, and B2B best practices.
Public Sector Catering Market: Supplier Guide
Lot structuring, technical specifications, non-price criteria, origin, and quality: the method for preparing a strong bid for a public food procurement contract.
Pallet Reception: Pre-Signature Checks for B2B Delivery Notes
Counting, integrity, written reserves, lead times: the complete checklist for inspecting a professional pallet before signing the delivery note.
Bulk Tiered Pricing: Understanding B2B Price Bands
How wholesale pricing is structured and how to read a volume discount pricing grid: raw materials, transport, packaging, and order size. A guide for B2B buyers.
Dried fruit dessert menu food cost: B2B method
Master the food cost of a dried fruit dessert menu: balancing premium and margin-driving products, seasonality, and substitutions. A B2B guide for pastry chefs and foodservice professionals.
Calculating Portion Cost: From the 5 kg Bag to the Dessert
Step-by-step method to calculate a reliable portion cost: price per kilo, waste, and portion weight. Complete worked example and reusable template for professionals.
AGEC Law for Bulk Products: Customer Containers & B2B Labelling
Setting up a bulk section in a fine grocery store or foodservice outlet? Palimex details the AGEC law, customer containers, mandatory labelling, and the retailer’s responsibilities.
Tree Nut Allergens: Bulk B2B Compliance Requirements
Bulk purchase of nuts: what the wholesaler must provide, what you must display. Product sheet, batch, best-before date, DGCCRF — the complete guide for professionals.
Pulses: Yield and Per-Portion Cost in B2B
Rehydration coefficients, soaking, and cooking: the method for calculating the true per-portion cost of bulk-purchased dried vegetables, beyond the price per dry kilogram.
Measuring Spices in Large-Scale Catering: Portion-Based Weight Guidelines
Spice weight guidelines for 200 covers: portion-based dosing, volume scaling, spiciness, bitterness, and standardisation. Practical guide for large-scale catering.
Dried Fruit Sizes and Grades: How to Read a Technical Data Sheet
Understanding dried fruit sizes and grades: W320, No. 1, count, moisture content. Decoding a technical data sheet before bulk procurement.
Bulk purchasing: SIRET, VAT and B2B framework | Palimex
Wholesale sales reserved for professionals: SIRET, intra-Community VAT, minimum packaging of 5 kg and pallet delivery. The legal B2B framework explained.
Free Delivery and Pallet Shipping: Bulk Order Guide
Free delivery, pallet shipping, order consolidation: how to structure your professional purchases to reduce logistics costs and secure receipt.
B2B dried vegetables wholesaler: chickpeas, lentils, beans
Bulk dried vegetables for foodservice: chickpeas, lentils, beans. Calibres, soaking, yield and 5 kg and 25 kg pack sizes.
Guide: the 10 essential dried fruits for pastry chefs and caterers
Discover our top 10 essential dried fruits for pastry chefs and caterers. Perfect your recipes with the dried fruits offered by Palimex
How to choose your dried fruits? Palimex pro guide
Dried fruits now hold an essential place in food businesses, bulk sections, gourmet grocery stores, hotels, and bakeries.
Dried fruits for bulk aisles: choosing the right products
Dried fruits for bulk and greengrocer sections: how to choose the right products? Pro guide Palimex for B2B wholesalers. Catalogue and B2B expertise.
Dried fruits for professional pastry: wholesaler guide
Palimex dried fruits for professional pastry: almonds, hazelnuts, pistachios, nuts, raisins, apricots, dates. Professional guide by Palimex for B2B wholesalers.
Choosing a dried fruit wholesaler: the B2B guide
Choosing a wholesale dried fruit supplier is essential for professionals: quality, price, traceability, and logistics. Discover our tips for selecting the right one.
Why buy dried fruit from a wholesaler | Palimex
Discover the advantages of choosing a wholesaler for your dried fruit needs. Save money while ensuring quality and.